Roasted Okra with Cilantro Vinaigrette

By Jen Paleracio | June 21, 2017

I remember growing up and going with my grandma to the market to get a load of okra. We grow a lot of them in my native land. They are popular in the Southern part of United States and it’s indigenous in Africa and the Middle East.  Okra is a warm weather vegetable, it’s bright in color and has the slimy substance that makes it high in fiber and other essential vitamins. According to a research, okra help with diabetes, fight breast cancer and help in mood improvement.

Resource: Dr. Mecola

A lot of people love okra in their gumbo or fried them for an appetizer. Today I decided to make breaded roasted okra and the green salad with cilantro vinaigrette. I combined cilantro, fresh orange juice and toasted garlic in my vinaigrette. I also added a little rice vinegar to bring the sweet and tangy taste of the dressing. I was so happy I found these “Zima” orange grape tomatoes, they’re sweet and so fresh. Let’s start cooking!

 

 

Recipe for the roasted okra

 

 

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Ingredients
  

  • 1 pound fresh okra, halved
  • 1 cup almond meal
  • 2 eggs, beaten
  • 2 tablespoons olive oil
  • salt and pepper

Instructions
 

  • Preheat the oven to 375 degrees. Line a baking sheet pan with parchment paper or aluminum foil. Place almond meal in a shallow bowl and the eggs in another bowl. Submerge the okra in the bowl of eggs and coat them well.
  • Transfer the okra to the bowl of almond meal, use your hand to coat them.  Arrange them on the pan evenly and drizzle oil. Bake for 20-30 minutes or until they turn golden brown and tender. 

 

  

 

 

Recipe for the cilantro vinaigrette

 

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Ingredients
  

  • 2 cloves of garlic
  • 3 tablespoons olive oil
  • 1 bunch cilantro
  • 1 tablespoon rice vinegar
  • 1 teaspoon whole grain Dijon mustard
  • Juice of one orange
  • a pinch of red pepper flakes
  • sea salt to taste

Instructions
 

  • Heat a pan with oil. Add the garlic, lightly toast but be careful not to burn them. Remove from the heat, set the garlic aside. Save the infused oil and set aside.
  • In a food processor, add toasted garlic, Dijon mustard, cilantro, orange juice, rice vinegar, red pepper flakes, and salt. Process until finely chopped. Turn the food processor on low, slowly pour the oil into the feed hole, process until smooth. 

 

 

 

 

Recipe for the green salad

 

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Ingredients
  

  • 2 cups mixed greens
  • 1 cup orange grape tomatoes, halved
  • 1 small red onion, sliced thinly
  • 1 avocado, sliced
  • 1/4 cup roasted okra

Instructions
 

  • Place all the ingredients on a plate except avocado and okra. Pour the cilantro vinaigrette, toss to coat. Add the avocado and about 1/4 cup of roasted okra on top. 
    Note: Dress your salad with how much dressing you desire. You can save the leftover for your next salad. 

 

 

 

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Posted in Mains, Recipes